Folks,
I've only completed one batch of Ed's apfelwein, and I've only pitched one other. So far, though, we've avoided the "rhino farts" without adding yeast nutrient. We could just be fortunate, but just in case, I thought I would mention a few deviations from Ed's original recipe that may make the difference:
First, I've used juice that contains ascorbic acid. It's what I find, it's awfully yummy, and it's cheaper than the other stuff. I don't know why ascorbic acid would make a difference (other than some funky organic molecule thing that I've forgotten). Even moreso, I don't know that it does make a difference, but it's a deviation from Ed's original recipe, so I note it here. Perhaps the collective experience can confirm or dismiss this possibility.
Second, I've used Hill Country Fare (i.e., HEB's store brand) and Maker's Mark (i.e., Sam's store brand) juice. I know I read in the nearly 2300 posts in the apflewein thread that someone else did the same. Perhaps these juices don't have the sulfur content of Tree Top? I don't know, but it's just something else to note. If you used HCF or Maker's Mark juice, please chime in and help confirm or dismiss this possibility.
Third, I aeriated nearly all the juice, rather than about a gallon. In fact, all but about the first half gallon of juice gets a good shaking before it goes in. It occurred to me while dissolving some of the dextrose that yeast likes oxygen to get started, so I went ahead and shook it all up, pouring about half of one bottle into one of the empty bottles for shaking. Yes, it's a little more hassle, but shaking is fun. Of all the possibilities, this one makes the most sense, as the rhino farts seem to be a symptom of stressed yeast (thus, the yeast nutrient solution). I'm curious to hear what the rest of you have to say.
So, any thoughts or (even better) experiences to add? I could do without the rhino farts, and I'm just wondering if I've been lucky or if there's a better reason.
TL
I've only completed one batch of Ed's apfelwein, and I've only pitched one other. So far, though, we've avoided the "rhino farts" without adding yeast nutrient. We could just be fortunate, but just in case, I thought I would mention a few deviations from Ed's original recipe that may make the difference:
First, I've used juice that contains ascorbic acid. It's what I find, it's awfully yummy, and it's cheaper than the other stuff. I don't know why ascorbic acid would make a difference (other than some funky organic molecule thing that I've forgotten). Even moreso, I don't know that it does make a difference, but it's a deviation from Ed's original recipe, so I note it here. Perhaps the collective experience can confirm or dismiss this possibility.
Second, I've used Hill Country Fare (i.e., HEB's store brand) and Maker's Mark (i.e., Sam's store brand) juice. I know I read in the nearly 2300 posts in the apflewein thread that someone else did the same. Perhaps these juices don't have the sulfur content of Tree Top? I don't know, but it's just something else to note. If you used HCF or Maker's Mark juice, please chime in and help confirm or dismiss this possibility.
Third, I aeriated nearly all the juice, rather than about a gallon. In fact, all but about the first half gallon of juice gets a good shaking before it goes in. It occurred to me while dissolving some of the dextrose that yeast likes oxygen to get started, so I went ahead and shook it all up, pouring about half of one bottle into one of the empty bottles for shaking. Yes, it's a little more hassle, but shaking is fun. Of all the possibilities, this one makes the most sense, as the rhino farts seem to be a symptom of stressed yeast (thus, the yeast nutrient solution). I'm curious to hear what the rest of you have to say.
So, any thoughts or (even better) experiences to add? I could do without the rhino farts, and I'm just wondering if I've been lucky or if there's a better reason.
TL
